- 3 slices bread
- 2 tbsp olive oil
- 1 garlic clove
- 150g/5½oz butterbeans
- 1 lime, zest and juice only
- 4 tbsp olive oil
- 100g/3½oz pitted black olives
- ½tsp chilli flakes
- 2 tsp olive oil
- 6 tbsp fresh basil
- 100g/3½oz Greek yoghurt
- 2 tsp chopped fresh chives
- 1 tsp wholegrain mustard
- For the bruschetta, rub the bread with the garlic clove and drizzle with the olive oil.
- Toast on a griddle pan for 2-3 minutes until golden.
- For the butterbean puree, blend all the ingredients together in a blender to form a smooth paste.
- For the tapenade, mix all the ingredients in a blender until a smooth paste is formed.
- For the chive dip, mix the yoghurt, chopped chives and mustard together in a bowl.
- Place the dips in individual bowls and serve with the bruschetta.